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5 O’Clock Somewhere

Drinking the World Every Afternoon

The Irish Pub: Local to Everywhere

Oct.31.16

The Irish Pub: Local to Everywhere

by Ashley Dobson

Cider in Copenhagen

There is a comforting familiarity to Irish pubs. From New York City to Nairobi, Kenya to Hong Kong, no matter where you travel or where you live, you are bound to find one.

Often named O’Flannigan’s or Murphy’s or, for a creative twist, The Harp, you can walk into any one of these establishments and order a proper pint of Guinness and a shot of whiskey without any fuss.

I try to experience the local culture when I travel, heading out to a local bar or one that, at the very least, features the drink specialties of the region. But when you’ve been away from home for a while, there is nothing like seeing a green, white, and orange flag waving and knowing exactly what to expect when you get inside. I’m not Irish, but for some reason these establishments always seem to give off a sense of home to me.

Most recently that flag brought me that sense of comfort in Kaiserslautern, Germany, where I moved last year. As I walked down the street two months into exploring my new town, a bar called The Snug caught my eye, proudly proclaiming itself an Irish pub and a distributor of Guinness. I walked inside. There was a sign advertising weekly karaoke and, as a full-blown karaoke addict, I knew immediately I had found my regular spot.

Since then, I have become a fixture there on Thursday nights and have made a new crew of friends. This pub helped me settle into my new home and learn to love it.

A few months later I traveled to Copenhagen. I had been walking around all day using my phone as my guide, and it was about to die. When I saw the sign for The Irish Rover, I knew I could go straight in, order a drink, and ask to charge my phone behind the bar.

While I was waiting for my phone to charge and enjoying a pint of Somersby cider, the bar manager asked me what I was doing in Copenhagen. I admitted I was a writer, but I wasn’t sure if I had found anything to write about yet.

He reached behind the bar and gave me nine pens with the bar’s name on it—all he could find at the time—and told me to start writing with them for inspiration.

“Just make sure you write about us now,” he said with a wink.

In A Place with Cheap Rum and Cokes, Nobody is A Stranger

Feb.17.17

In A Place with Cheap Rum and Cokes, Nobody is A Stranger

by Shelley Seale

Cuba Libres in El Salvador

The street was quiet in Suchitoto, a small town in northern El Salvador full of history and artists. We had been told about Café Bar El Necio; it seemed like it was the place to be in town, though the surrounding sleepy buildings gave nothing away.

Suddenly laughter and dim red light spilled out of windows at the corner. We had arrived, and the small bar was packed, both with people and with the Salvadorean Civil War and Communist memorabilia that filled every available space on the walls.

I grabbed a place at the end of a dark, pockmarked wood table while my boyfriend headed for the bar. I gazed around at the flags hanging from the rafters above my head; the posters and black-and-white photographs from many countries and decades lining the walls. There was Fidel Castro; there was Che Guevara. Artifacts, including rebel hats and guerilla guns, were displayed proudly. It was quite a collection.

My boyfriend returned with two Cuba Libres, the unofficial national drink of El Salvador. They were refreshing, very, very strong—and at just over a dollar a pop, a very good deal.

Sipping the cold Coca-Cola and rum amid the conversations around us and the bartenders bellowing from behind the gunshot-scarred wooden bar made me feel as if we were a part of it all, too.

Another Cuba Libre? Why not? The drink, along with cold, local beers such as Pilsener and Suprema, seemed to be the beverages of choice among most of the patrons. A couple of young men came in carrying instrument cases and began setting up in a tight corner with barstools and microphones. Couples and groups of friends, locals and tourists, young and old, crowded the bar and milled in and out of the wide, open-air double doorways.

As I sat in El Necio, cooled by the breeze drifting in and my Cuba Libre, I felt like I was woven into the tapestry of the Suchitoto community. It was a feeling I’d had all week, thanks to the gregarious host of my small inn, his friend who ran the art gallery across the street and ushered us into a private exhibition and party, and the theater director we ran into by chance who invited us to tag along to watch his newest production.

I realized that Suchitoto was one of those places where no one is a stranger, and here, sipping cold drinks in El Necio, I had discovered the heart of the place.

Rethinking the Unsophisticated Local Tipple

Feb.16.17

Rethinking the Unsophisticated Local Tipple

by Revati Upadhya

Feni in Goa

After weeks of passing the nondescript, yellow home with a little wooden double door, I decided I had to give it a shot. It had a narrow doorway that would make anyone taller than 5 feet 5 inches stoop to enter. I was intrigued by the plastic curtain separating the outside from the inside, and the dulled metallic single-letter signage on the wall outside. Pinto Bar, it read, with what looked like a top hat precariously placed to look like the dot on the I.

On the inside, Pinto is a humble little watering hole that should seat no more than 12 people, but with mismatched tables set snugly close, it can accommodate about 20. And therein lies its charm: while you sip the freshest feni—liquor distilled from the cashew apple—seated elbow to elbow with not just the buddies at your table, but the next table too, you meld into the atmosphere.

I seated myself at a table with a view of the small taverna. There was a dinky little refrigerator tucked away in a corner, stacked to the top with aerated drinks, soda, and tonic water. Beside it, a table was lined with bottles galore. A tray held empty glasses waiting to be filled, with a plate of fresh lemon, green chilies, and a saucer with some salt, speckled no doubt with years of dust and grime.

Feni is a distinct alcohol local to Goa, India. Legend (and some history) has it that it was popular among Goans as early as 1740. Feni is heady, with a sharp burn, and a taste that puts it in the league of some of the finest white spirits. It gets its distinct strong, pungent flavor from being distilled multiple times. It’s often called Goa’s local firewater, and has even been bestowed a GI (geographic indication), much like champagne in France or tequila in Mexico.

I always make it a point to drink feni, which is often mistaken for an unsophisticated local tipple. So I ordered a double. I enjoy it best with a lemony soda, lots of ice, a generous squeeze of lime, sprinkle of salt, and the crowning glory—a sliced green chili that doubles up as a stirrer. The drink is the best combination of subtle and punchy: the flowery effusion from the soda hits my tongue first, but when the feni slowly seeps in, I feel the distinct burn of chili on my lips.

Feni tastes best in a taverna, surrounded by others who are there because they’re loyalists. Loyalists of the bar, of feni, or their staples—perhaps fried fish or pork-sausage-stuffed buns. I sipped at my feni and waited for my order of prawns, dusted in semolina and fried to a crisp.

The Only Liquor So Good They Named a Color After It

Feb.15.17

The Only Liquor So Good They Named a Color After It

by Zamira Kristina Skalkottas

Chartreuse in Voiron

Chartreuse is beautiful. It’s the only naturally occurring green liqueur in the world, according to its makers. It is also perhaps the only alcoholic drink to lend its name to a color. I can’t remember when and where I first tasted it, but it was definitely as a digestif, and I loved its “good bitterness,” a term they use at the Chartreuse distillery and something people either don’t like or really, really love.

My French friends joke that it’s medicine, which is actually true. The distillery says it was christened some three centuries ago as an “Elixir of Long Life” and was used to treat various ailments. The elixir was so delicious, however, that people began drinking it like a regular beverage, and so a sweeter, less potent version soon began to be produced for general consumption.

Mystery infuses the history of this florescent-looking liquor. It all began in 1605, when the Carthusian religious order outside Paris was entrusted with an alchemist’s recipe (at that time only a handful of monks and apothecaries really knew how to use herbs to treat illness). The recipe was subsequently sent to the Carthusian headquarters near Grenoble where the resident apothecary expert decoded the intricate instructions and began producing the tonic in 1737.

When I visited the idyllic monastery and Musée de la Grande Chartreuse a few years ago, I had one of those “Aha!” moments because the surrounding countryside of the Isère region is the same vibrant green as Chartreuse, as if the hills themselves were macerated and distilled to make that chlorophyll color. In fact, only 65 percent of the plants and roots are from the Chartreuse Mountains. The rest come from other parts of France and even the world.

Blended from over 130 different types of botanicals, the exact recipe is a carefully guarded secret. Only two monks at any given time know it. At the distillery in Voiron, a short train ride from Lyon or Grenoble, you can sniff different herbs and plants which might be in the mixture, such as marjoram, mugwort, wild thyme, hyssop, gentians, and fir shoots. But above the display is a sign that teases: “We do not know if these plants are among the 130 plants used to make Chartreuse….”

At the distillery, I also learned about different tributes to the cordial. My favorite was from Quentin Tarantino, when he played a barman in his movie Death Proof. After offering a round of Chartreuse shots and downing his own, he slams down his glass saying, “Chartreuse, the only liqueur so good they named a color after it.”

The Best Drinks, Like the Best People, Are Often a Little Hard to Like At First

Feb.14.17

The Best Drinks, Like the Best People, Are Often a Little Hard to Like At First

by Melissa Locker

Vermut in Barcelona

It’s hard to avoid feeling like a tourist in Barcelona’s Barrio Gótico. According to the locals, you’re not in the Barrio Gótico at all, but actually in the Barri Gòtic, and unless you pick up some Catalan, your chances of passing as a local are slim.

If you’re lucky, as you wander down the centuries-old streets you’ll stumble across a brightly lit spot, its fluorescent lights shining anachronistically against the building’s old stones. The sign simply reads “Bar,” a word that acts as a beacon whether in Spanish, Catalan, or English. Step through the door, and no one glances up. Everyone is facing away from the bar, eyes glued to a television set broadcasting the soccer game that is taking place a few miles away at Camp Nou, Barcelona’s football stadium.

The bar offers a line-up of tapas, kept warm inside a glass-fronted counter that runs the length of the room. These are not the dainty, manicured version of tapas served in sleek, dimly lit restaurants, but honest fare for hungry laborers or late-night giggling drunks desperate to sober up over some fried food. Under the glowing lights of the warming unit sits a baseball-sized piece of fried bacallà, a large xoricets (chorizo) that could surely pack a wallop, and a bunyol d’albergina (eggplant fried with …something) that looks lethal whether you’re drunk or sober.

On the counter sits a ceramic crock with an oversized cork, and a handwritten label that reads vermut casero, one euro. I order some, and the bartender, formally dressed in a starched white shirt and black tie, nods and pulls out a glass from below the counter. He ladles a brick-red liqueur into the glass and garnishes it with an orange and an olive skewered together. He hands it to me with another nod and goes back to watching the game.

Vermut is a fortified wine, made by steeping botanicals in wine and then mixing in brandy or another high-proof spirit. There’s a dry version typically used in martinis, but it’s the sweet version that is favored in Spain, made from a white-wine base mixed with spices, such as cardamom, to give it its reddish color.

The first sip tastes like a Yankee Candle; overly spiced and reminiscent of the potpourri in a family restaurant’s wicker-lined bathroom. The second taste is floral and sweet like a sherry, with the brininess of the olive and acidity of the orange cutting through the sweetness. By the third drink, you’re hooked on the complex, herbaceous, clove-tinged fruitiness of the vermut.

While classic producers are still churning out barrels of the traditional sweet red vermouth marked either “basic,” or aged for a bit and labeled “reserva,” the next generation of vintners are innovating. New producers are experimenting with the old recipes, using different varietals of grapes as a base, aging them in large or small or red-wine barrels, or trying out biodynamic practices. Their vermut is subtle and complex and eminently drinkable.

This cup was not that. This was just an honest vermut casero, ladled from a crock into a dusky water glass. It wasn’t gracious or pretty, but it was pretty darn good.

The Trump Effect on America’s Food Chain (Spoiler: It’s Bad)

Feb.13.17

The Trump Effect on America’s Food Chain (Spoiler: It’s Bad)

by Laurie Woolever

Bloody Marys in Naples, Florida

It’s been a handful of days since the inauguration of the 45th president of the United States, the Dow has been closing on record highs, and the individuals leaving their Jaguars and Teslas with the valet staff at the Ritz-Carlton Golf Resort in Naples, Florida are, by all accounts, feeling really good about their futures.

They’ve paid $10,000 per couple to attend the live auction that is the signature event of Naples Winter Wine Festival. It’s one of the highest-grossing charity wine auctions in the U.S., having raised, since its 2001 inception, over $160 million for the Naples Children and Education Foundation, which makes grants to dozens of non-profits that address the health, educational, and cultural needs of the children of the working poor in Florida’s Collier County.

Naples has the second-highest concentration of millionaires in the United States; however, 15 percent of children live below the poverty line. In the state of Florida, there is no income tax. In Collier County, there is no sales tax. “There are no tax dollars going to children’s services,” said Denise Cobb, a co-chair and founding trustee of the event. “Naples is a rich community along the beach, but go 45 minutes east and it’s all migrant workers. Even in East Naples, more than half the kids are on subsidized or free lunch. The children here depend on us to raise as much money as we can.” In the end, the 2017 auction will raise over $15 million.

In addition to rare and valuable wines, the donated auction lots include a week in a Mexican villa with a private beach and full-time staff; a model year 2018 Audi R8 Spyder; six nights in the Caribbean aboard a yacht once owned by Malcolm Forbes; a 2017 McLaren 570GT; a flight with Judge Judy Sheindlin on her Citation jet, “the Queen Bee,” and a seat in her televised courtroom; a week at Richard Branson’s villa, on his private Australian island; two weeks aboard The World, a private residential ship that continuously circumnavigates the globe; and private flights to, and luxury accommodations within, four U.S. National Parks (pending their continued existence at time of redemption).

Out on the hotel lawn, before the bidding begins, I pick up little bites of tuna poke and black truffle risotto and crab cannelloni and raspberry macarons, and, of course, generous pours of wine, while a band of teenage girls in sequined costumes and pantyhose shimmies through, attempting to excite the crowd into bidding high and often.

I’m drinking Bloody Marys with chef David Kinch, who has brought a small team from his Los Gatos, California restaurant, Manresa, to help him cook one of 18 private dinners being held as part of the fundraising effort. It’s his first time at this festival, the invitation to which he accepted because of the vast amounts of money raised for children who need it.

Our conversation inevitably turns to national politics, and what the actions of the new administration might mean for the restaurant world. Two days ago, Trump floated the idea of a 20 percent tax on Mexican imports as a way to finance his nonsensical southern border wall; yesterday, it was the Muslim travel ban. As yet unbeknownst to us, but not wholly unanticipated, was H.R. 861, Florida Republican Congressman Matt Gaetz’s proposal to abolish the Environmental Protection Agency. Earlier in the day, I spoke with California winemaker Violet Grgich, who shared anecdotal observations about the ever-earlier blooming of mustard plants and plum trees and daffodils as startling evidence of climate change. Kinch concurred.

“I see it in the ocean—red tides and the availability of fish changing, becoming more scarce. There will be nothing but giant squid and seaweed in 50 years,” Kinch says. “But I think the thing that’s going to impact us most directly is the labor force. What’s going to happen with the wine industry? Who’s gonna pick the grapes? Who’s gonna do the work to feed the country? Immigrant labor is the backbone of the food chain.” He is careful to note that he doesn’t position himself as a politically outspoken chef.

“Everything we serve is sustainable, from small farms; I want that to be a given. It’s more about walking the walk. But I’ve always wanted my restaurants to be a little oasis of hedonism. I want people to come in and escape everything, turn off the phone, tune out. I don’t want to be misconstrued as giving [the president] a chance, because it’s past that for me. Right now I’m in a defensive crouch with my business. You say something political, you’re going to piss 50 percent of the people off. I may not necessarily agree with some people’s opinions, but I agree with their right to have it.”

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